An oven baked corned beef brisket is heavenly! The beef comes out tender and succulent. It falls apart and melts in your mouth. And makes the house smell amazing!
I had never heard of boiling corned beef until I had it in college. I know a lot of people love it prepared that way, but the way they did it in the college cafeteria scarred me for life.
Growing up, my dad always seared it first on the stove, then he’d sprinkle on the package of seasoning that came with the meat, wrap it loosely in a tin foil packet and let it slowly braise in it’s own juices for hours.
The deep penetrating smell of the coriander, bay leaves, allspice would perfume the house. After baking the beef in the oven it would come out tender and succulent. If you’ve never made corned beef this way, you are in for a treat!
Corned beef spices.
How to Bake Your Corned Beef in the Oven
Even though the baking is a long and slow process, there is very little active prep to do. The hardest part is remembering to put it in the oven in the morning.
- Preheat oven to 275.
- Take the corned beef out the its package and sprinkle the top (fat cap side up) with the spice pack it came with.
- Loosely but completely wrap it in tin foil. Make sure the fatty side is up.
- Bake for 6 hours.
- Open the tin foil, turn the oven on broil and broil on high for 10-15 minutes.
- Set oven temperature to 350F and bake for another 30 min.
What is Corned Beef?
Corned beef is a brisket cut of beef. That means it’s cut from the chest of the steer just above the legs. It’s a muscle that does a lot of work so it’s incredibly tough and needs to be cooked a long time and at low temperatures to get it to the point where it just melts in your mouth.
Letting it braise like this in it’s own juices is so good you’ll want to make it like this all year round. We sure do!
It’s always a good idea to make extra too. The meat shrinks quite a bit and you’ll want leftovers for sandwiches the next day. It makes a killer Ruben on rye!
As the beef cooks slowly, it gives off lots of fragrant juices. After it’s done, strain off this liquid and use it to boil your cabbage.
What to Serve Next to Your Oven Baked Corned Beef
Dish it up with a side of honey glazed carrots, steamed new potatoes, and cabbage and you’ve got a steaming plate fit for an Irish feast.
Once you try corned beef slowly braised like this in the oven, you’ll be hard pressed to put it in a pot of boiling water ever again.
Baked Corned Beef Brisket
- Corned beef 2 lbs
- Spice packet
- baking sheet
- tin foil
- Preheat oven to 275ºF.
- Sprinkle spice packet over corned beef and loosely wrap in tin foil.
- Place on baking sheet and bake on a lower level for 6 hours.
- Open foil and turn oven to broil and allow fat to cook off, approximately 10-15 minutes.
- Turn oven to 350ºF and cook for another 30 min.